Third Wheel

2 oz. Hendricks Gin
1 oz. St. Germain liqueur
3 dashes Peychaud’s bitters
3 dashes Orange bitters

Combine ingredients in a shaker with ice. Pour into rocks glass and add float of soda water.

Brian Napiany, director of food and beverage for the Mohegan Sun casino in Uncasville, CT, created this recipe for the resort’s new Bean and Vine Café & Wine Bar.

Email this to someoneShare on FacebookShare on LinkedInTweet about this on TwitterShare on Google+Print this page

Leave a Reply

Your email address will not be published. Required fields are marked *